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Chestnut Soup Recipe

With October turning into November and the weather going from cool to cold, we can’t seam to stock up on enough soup.But the truth is there is nothing better then homemade soup. We have been exploring a lot of different types of soups recently and different techniques. This recipe is delicious and a favorite in our house, and easy to make with your whipped cream dispenser!

Ingredients for a 1 pint whipper.

300 g shelled chestnuts boiled until soft or chestnut puree

150 ml white wine

1 L poultry or veal stock

250 ml cream

sugar

salt, white pepper

lemon juice

white port wine to taste

Preparation: Heat up the poultry or veal stock. Mix the chestnut puree with a hand blender. Add the white wine and let simmer for 10 minutes, then mix again. Strain the soup through the iSi funnel and filter set, stir in the cream (also milk if necessary) and season with sugar, salt, white pepper, lemon juice and white port wine. Pour 1/3 of the soup into a 1 pint whipper and screw on 1 N2O charger and shake vigorously. Keep warm in a bain-marie at 160 Fahrenheit.